why make this recipe
Sweet & Tart Pink Lemonade Layer Cake is a delightful treat that perfectly balances the refreshing taste of lemon with sweetness. This cake is not only pleasing to the eye with its vibrant pink color, but it also packs a flavorful punch that will impress your family and friends. Whether you’re celebrating a special occasion or just want to brighten up an ordinary day, this cake is sure to bring smiles all around.
how to make Sweet & Tart Pink Lemonade Layer Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup buttermilk
- Pink food coloring
- 1 cup powdered sugar
- 1/4 cup lemon juice (for frosting)
- 1/4 cup butter, softened (for frosting)
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the fresh lemon juice and lemon zest.
- Gradually add the flour mixture and buttermilk, mixing until just combined.
- Add pink food coloring until you reach your desired shade.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- For the frosting, beat together powdered sugar, lemon juice, softened butter, and vanilla extract until smooth.
- Frost the cooled cakes, layering them with frosting between each layer.
- Decorate as desired and serve.
how to serve Sweet & Tart Pink Lemonade Layer Cake
Serve this cake with slices that reveal its beautiful layers. It pairs wonderfully with a glass of lemonade or iced tea. You can also add fresh berries or lemon slices on top for an added touch of freshness.
how to store Sweet & Tart Pink Lemonade Layer Cake
To store the cake, keep it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for about a week. Make sure to wrap it well if you decide to freeze it; it can stay frozen for up to three months.
tips to make Sweet & Tart Pink Lemonade Layer Cake
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t over-mix the batter; mix until just combined to keep the cake light and fluffy.
- Experiment with the amount of pink food coloring to get the color you love.
- If you want an extra tart flavor, add more lemon juice to the frosting.
variation
For a different twist, you can add poppy seeds to the batter for a delightful texture. Alternatively, try using orange juice and zest instead of lemon for a citrusy variation.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cakes ahead of time and store them in the fridge or freeze them until you’re ready to frost and serve.
2. Can I use a different type of frosting?
Absolutely! Cream cheese frosting or a simple whipped cream can be delicious alternatives.
3. Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend is suitable for baking.